Whole Grain Quiche

Makes 8 servings
4 average rating


Read Reviews

EF on 07/29/2013Great recipe! I used quinoa instead of amaranth and farro instead of bulgur and it turned out perfectly. I will definitely make it again!

Rate & Review This Recipe

Your Rating: clear

Your Review:

You have no review of this recipe.
To review this recipe, you must first rate it.

Nutrition Analysis

Calories   254
Total Fat   12g
Saturated Fat   5.5g
Cholesterol   90mg
Sodium   407mg
Carbohydrates   25g
Dietary Fiber   3.5g
Protein   14g
Calcium   230mg
Cabot Sharp Cheddar Tomato Leek Quiche with Sour Cream Bacon Crust Legacy Vegetable Scrambler Vegetable, Egg & Cheddar Strata Broccoli-Cabot Cheddar Tart Mini Filo Quiches Broccoli and Cheddar Frittata Vegetable Tart with Cheddar Cornmeal Crust Delicious Dinner Quiche Broccoli-Potato Egg Pie with Cabot Cheddar and Bacon - Make Over Lightened Up Spring Veggie Breakfast Strata Chive, Cheddar & Green Chili Corn Mini-Quiches Cheesy Garlic and Herb Broccoli Quinoa Casserole


1 cup uncooked amaranth, rinsed
1/2 cup uncooked bulgur wheat
2 tablespoons Cabot Salted Butter, cut into pieces
1/2 teaspoon salt
2 tablespoons reduced fat (2%) milk
1 tablespoon olive oil
3/4 cup asparagus sliced on diagonal into small pieces
1/2 cup chopped mushrooms
1/2 cup chopped fresh tomatoes
2 tablespoons minced fresh chives
3 large eggs
1/2 cup reduced fat (2%) milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon grated nutmeg (optional)
6 ounces Cabot Sharp Light Cheddar or Sharp Extra Light Cheddar, grated (about 1 1/2 cups)


To make crust:
1. In small saucepan, bring 1 cup water to simmer; add amaranth, cover pan and cook for 12 to 15 minutes or until water is completely absorbed.

2. In another small saucepan, combine bulgur with 1 cup water; bring to simmer, cover pan and cook for 10 to 12 minutes or until water is absorbed.

3. Combine amaranth and bulgur in bowl; add butter and salt, stirring until butter is melted and blended. Let stand until cool enough to handle, then mix in milk.
4. Preheat oven to 425ºF.

5. Press about two-thirds of mixture over bottom and up sides of ungreased 9-inch pie plate or quiche dish. (Reserve remainder for breakfast porridge the next day, to serve topped with chopped fruit and nuts and a drizzle of maple syrup or honey.)

6. Bake crust for 18 to 20 minutes or until golden.

To make filling and finish quiche:
7. Reduce oven temperature to 400ºF.

8. Heat olive oil in skillet over medium heat; add asparagus and mushrooms and cook, stirring, until lightly browned, about 5 minutes. Remove from heat and stir in tomatoes and chives.

9. In medium bowl, whisk eggs until frothy; add milk, salt, pepper and nutmeg, if using, whisking to combine.

10. Sprinkle half of cheese in crust. Top with vegetables. Pour egg mixture on top, then sprinkle with remaining cheese.

11. Bake for 35 to 45 minutes or until custard is set and cheese is golden. Let stand for about 10 minutes before serving.

Recipe courtesy of Caroline, Sweet Foodie.